Wyoming Cowboy Cookies –
Are you looking for a “high falootin’, rootin’, tootin'” treat to bring to your next tailgate party?! Then these tasty, “brown and gold” Wyoming Cowboy Cookies are the perfect thing…after all, they are Pistol Pete’s favorite treat!!
2 cups flour
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup butter (softened)
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup old fashioned oats
1 cup cornflakes
1 cup pecans (chopped & toasted!)
1/2 cup coconut flakes
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
Large mixing bowl
Hand mixer or stand mixer
Cookie scoop (optional)
Preheat oven to 350 degrees. Prepare baking sheets with non-stick spray or parchment paper to prevent sticking.
Begin by roughly chopping your pecans in a mini-chopper or with a sharp knife.
Spread chopped pecans out on a baking sheet and toast for 3-5 minutes in the oven until fragrant – do not let them burn!! Remove from heat and let them completely cool while you begin making the cookie dough. You don’t have toast the pecans, but I highly recommend it for the extra bit of “nuttiness” flavor it adds!
In a large bowl, using a hand mixer or stand mixer, beat the butter until it is light and fluffy. Add in both of the sugars and beat well – scraping the sides of the bowl often. Add the eggs and vanilla and beat well until smooth and combined. Add the flour but don’t mix it in. Add the salt, baking powder, and baking soda and use a small spoon to combine it all with the flour. Then, mix the flour mixture with the wet ingredients, but don’t over mix.
Add the oats, corn flakes, toasted pecans, and coconut to the bowl – notice all the brown and gold colors!! Mix gently until combined. Add the butterscotch and chocolate chips until everything is incorporated – don’t overmix – we like our Cowboys tough, but not our cookie dough!! Chill the dough for at least an hour, or up to 24 hours. (You can even shape the dough into balls and freeze until ready to use at a later time!!)
Use a LARGE cookie scoop to place dough onto sheets – GO BIG, or GO HOME, Pokes fans!! Leave a couple inches between each ball. Bake 12-14 minutes until cookies are golden on the edges. Let cool as long as you can, but I’ll warn you…these cookies are going to disappear!
These Wyoming Cowboy Cookies are perfect for game day parties, tailgating, or to give as a sweet treat to another loyal Wyoming Cowboys fan! Enjoy, and be sure to tag me if you end up making a batch!! Go Pokes!!